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18 December 2012,21:49 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the water in a saucepan to a gentle simmer. Add the polenta and beat well for1-2 minutes until it is a smooth paste.
  • Turn the heat down and continue to cook the polenta until it thickens, stirring constantly so that it does not catch on the bottom of the pan or form a skin on the top; it needs to cook in this way for 6-8 minutes.
  • When the polenta is thick and cooked, add half of the butter and season with salt and pepper.
  • Mix well. Place the polenta on a cutting board, roll out to 1 inch thick and leave to set for 5 minutes.
  • Melt the remaining butter in a saucepan with the oil. Add the garlic, mushrooms, and thyme.
  • Saute for 10 minutes with the wine, to keep them moist. Season.
  • Cut the polenta into wedges. Cook on a preheated griddle pan for 5 minutes each side.
  • Serve with the Parma ham draped over and mushrooms spooned over to one side.


  • 750 ml water
  • 500 grams quick cooking polenta flour
  • 200 grams butter
  • 2 tablespoon Cooking oil
  • 2 garlic clove, crushed
  • 500 grams mushrooms, sliced
  • 1 teaspoon chopped thyme
  • 200 grams dry white wine
  • 10 thin slices of Parma ham
  • Salt and pepper

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